excerPt from Weber’s charcoal GrillinG: the art of cookinG With live fire

excerPt from Weber’s charcoal GrillinG: the art of cookinG With live fire tm
by Jamie Purviance

The Day Before
1. The wing tips have almost no meat and
they tend to burn, so remove them at
the joint with a sharp knife or poultry
shears. Also remove the neck and giblets
from both ends of the turkey. Reserve
all of these turkey parts for the gravy.
How to BARBECUE A tURkEy
Several years ago, I converted from tasteless turkeys roasted in an oven to
lightly smoked turkeys done on the grill. At first my method on the grill closely
resembled what I had always done with the oven—325˚F for about 15 minutes
per pound. The results were pretty good, because of the woodsy aromas, but I still
struggled with the fact that the breast meat was overcooked before the leg meat
was done. Then I discovered brines, flavorful saltwater solutions that soak into
the turkey and add enough moisture that you can cook the breast meat to higher
temperatures than usual before it turns dry.
My next step in the right direction was to cook the breast meat more slowly than
the leg meat. How? I start by cooking the turkey with the breast meat facing down
in a pan of liquid. This way, the leg meat gets a head start, while the breast meat
is shielded from the heat by the pan and the liquid. After an hour or so, I turn the
turkey over to let the breast meat and leg meat finish together—both beautifully
smoked and succulent. Oh, and by the way, the liquid that protects the breast
meat makes outstanding gravy.
2. To brine the turkey, arrange it,
breast side down, in a sturdy plastic
bag. Put the bag in a cooler lined
with ice. Then pour the brine over
the turkey.
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By arranging the charcoal in a halfcircle
on one side of the charcoal grate,
you will create higher temperatures
on that side. A drip pan filled with
warm water will help you maintain the
temperature of the fire, which ideally
should be 300°F to 350°F.
3. Pull up the sides of the bag against
the turkey so the brine almost
completely covers the turkey. It is
important that the breast is submerged.
If part of the back is not, that’s okay.
No one eats the back, right?

Barbecuing the Turkey
1. In a heavy-duty roasting pan,
combine good-quality chicken stock
with aromatic vegetables and the
reserved turkey parts. Place the brined
turkey, breast side down, in the liquid.
Place the pan over indirect low heat
and add wood chips to the lit charcoal
for a lightly smoked flavor.
Preparing the Gravy
1. After removing the turkey, strain
the liquid in the pan. Then cook a roux,
a mixture of flour and butter, until it
turns the color of peanut butter. As you
pour the strained liquid over the roux,
whisk vigorously to break up any lumps.
How to BARBECUE A tURkEy
2. After the first hour of cooking, the
turkey legs, wings, and back will be
golden brown, but the breast will have
barely begun to cook. Turn the turkey
over and finish cooking it with the
breast side facing up.
2. The gravy will not thicken fully
until it comes to a boil. Continue to
whisk the gravy until it boils.
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3. If any parts of the turkey turn dark,
cover them with foil. Remove the turkey
from the grill when the internal
temperature reaches 175˚F in the
thickest part of a thigh (not touching
the bone). Or check for doneness by
cutting into the joint between the leg
and body. If you see any pink meat, the
turkey is not done.
3. Then lower the heat and let the gravy
simmer until it reaches the consistency
you like. Taste the gravy at this point
and adjust the seasonings if necessary.

Brined and Barbecued Turkey with Pan Gravy
Prep time: 30 minutes
Brining time: 18 to 24 hours
Grilling time: 2½ to 3½ hours
Brine
2 quarts apple juice
1 cup kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried sage
1 teaspoon coarsely ground black pepper
1 turkey, 10 to 12 pounds, fresh or defrosted
½ cup melted unsalted butter, divided
1 teaspoon freshly ground black pepper
6 cups reduced-sodium chicken stock
1 large yellow onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
4 small chunks apple wood or 4 small handfuls apple
wood chips, soaked in water for at least 30 minutes
Gravy
Reserved pan liquid plus enough chicken stock to
make 4 cups of liquid
¼ cup unsalted butter, cut into 4 equal pieces
¼ cup all-purpose flour
⅓ cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
Kosher salt
Freshly ground black pepper
How to BARBECUE A tURkEy
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Instructions
1. In a large pot combine the brine ingredients. Stir
vigorously until the salt has dissolved.
2. Remove the neck and giblets from both ends of the
turkey and reserve in the refrigerator for the gravy. Cut off
and reserve the wing tips for the gravy, too. If your turkey
has a trussing clamp, leave it in place. Do not truss the
turkey. Rinse the turkey inside and out with cold water.
3. Partially fill a cooler with ice. Open a large, sturdy plastic
bag in the cooler. Place the turkey, breast side down, in the
bag. Carefully pour the brine over the turkey and then add
3 quarts of cold water. Press the air out of the bag, seal the
bag tightly, close the lid of the cooler, and set aside for 18
to 24 hours.
4. If you are using a charcoal grill, fill a Weber® RapidFire®
chimney starter to the rim with charcoal and burn the
coals until they are lightly covered with ash. Spread the
coals in a half circle or crescent-shaped fire on one side
of the charcoal grate. Carefully place a large, disposable
drip pan in the center of the charcoal grate and fill it about
halfway with warm water. This will help to maintain the
temperature of the fire. Put the cooking grate in place,
close the lid, and let the coals burn down to low heat. Keep
all the vents open.
If you are using a gas grill, preheat the grill on high until
the temperature reaches 500°F. Then turn the burners
down to indirect low heat (300°F to 350°F).
5. Remove the turkey from the bag and rinse it, inside and
out, with cold water. Pat dry with paper towels. Discard
the brine. Lightly coat the turkey with some of the melted
butter. Season with the pepper.
6. Pour the chicken stock into a sturdy 9 x 13-inch roasting
pan. Add the onion, carrots, and celery. Add the reserved
turkey neck, giblets, and wing tips. Place the turkey, breast
side down, in the roasting pan.
7. Place the roasting pan in the center of the cooking
grate. If you are using a charcoal grill, position the pan so
the turkey legs face the charcoal. Drain, then add 2 wood
chunks or 2 handfuls of wood chips to the charcoal or
How to BARBECUE A tURkEy
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put the chunks or chips in the smoker box of a gas grill,
following the manufacturer’s instructions. Cook the turkey
over indirect low heat with the lid closed for 1 hour.
8. After 1 hour, to maintain the temperature of your
charcoal grill, add 10 to 12 unlit charcoal briquettes to
the lit charcoal, using long-handled tongs to tuck the
unlit charcoal between the lit charcoal. Drain and add the
remaining wood chunks or chips to the charcoal or smoker
box. Carefully turn the turkey over in the pan so the breast
faces up. Continue to cook the turkey over indirect low
heat, with the lid closed, for a second hour.
9. At the end of the second hour, baste the turkey all over
with the remaining butter. If any parts are getting too
dark, tightly wrap them with aluminum foil. Once again,
add 10 to 12 unlit charcoal briquettes to the lit charcoal
to maintain the heat of your charcoal grill. Continue to
cook the turkey over indirect low heat. The total cooking
time will be 2½ to 3½ hours. The turkey is done when the
internal temperature reaches 175°F in the thickest part of
the thigh (not touching the bone) and 165°F in the breast.
Note: The internal temperature will rise 5°F to 10°F during
resting.
10. Transfer the turkey to a cutting board, loosely cover
with foil, and let rest for 20 to 30 minutes before carving.
Meanwhile, make the gravy.
11. Strain the pan liquid through a sieve into a large fat
separator and discard all the solids. Add enough chicken
stock to equal 4 cups of liquid. Place the roasting pan over
a stovetop burner set to medium heat. Add the butter and
flour. As the butter melts, stir with a wooden spoon and
cook until the mixture turns the color of peanut butter,
about 5 minutes, stirring frequently. Add 4 cups of the
reserved pan liquid (but not the fat) plus the wine. Bring
the gravy to a boil, whisking frequently to dissolve the
lumps. Lower the heat and simmer the gravy for a few
minutes or until it reaches the consistency you like. If the
gravy gets too thick, add more chicken stock a little at a
time and simmer until it reaches the right thickness. Turn
off the heat. Add the parsley. Add salt and pepper to taste.